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20 minutes

Fresh Conchiglie & Ground Beef

with Wilted Greens & Parmigiano Reggiano

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

Showcase deliciously fresh conchiglie at dinnertime this week. We love how this large seashell-shaped pasta has the perfect form for scooping up any ingredient you combine it with. Boil it to al dente—it’s best with a little chew left in it—and toss with browned herb-and-shallot seasoned ground beef and wilted leafy greens. Drop in some Parmigiano Reggiano for a gourmet touch, and in a speedy 20 minutes you’ll celebrate copious plates of pasta fastah!

We will send you:

  • 285g Ground beef
  • 120g Baby spinach (or baby kale)
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 12g Beef demi-glace
  • 225g Fresh conchiglie pasta
  • 25g Parmigiano Reggiano (contains rennet)
  • 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
Salt & pepper
Oil
Total Fat
30 g
Saturated Fat
11 g
Sodium
1580 mg
Total Carbs
73 g
Sugars
3 g
Protein
48 g
Fibres
5 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and thinly slice the shallot into rounds. Mince the garlic; combine with the shallot.
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the shallot and garlic to the pan. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground beef*; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through.
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Boil the pasta
While the beef cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the spinach
While the pasta boils, to the pan of cooked beef, add the spinach; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted.
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Finish & serve
To the pan of beef and spinach, add the cooked pasta, demi-glace and ½ the Parmigiano Reggiano. Gradually add the reserved cooking water until you achieve your desired consistency; mix thoroughly to combine. Cook, 1 to 2 minutes, until the pasta is heated through; season with S&P to taste. Divide the finished pasta between your plates. Garnish with the remaining Parmigiano Reggiano. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.